When it comes to grilling, traditionalists might be surprised to hear that the process is being revolutionized using modern technoogy. From infrared cooking to remote sensors, hi-tech grills are making it easier than ever to fire up a steak or smoke a brisket.

A smart grill can also make the entire grilling experience more efficient. Some models use sensors to ensure the fire is fueled and hot enough, so you don’t waste time tending it. Others can automatically shut off the burners once your meat is cooked, and some even offer automatic clean-up functions. In addition, a number of new grills are being designed to be as eco-friendly as possible, from fuels made with recycled coconut shells to biodegradable cleaning products.

Of course, you may prefer to stick with a more hands-off approach. In that case, look for a model with a built-in Wi-Fi connection that lets you monitor your meat’s temperature and adjust the grill’s settings from your phone, so you can be a well-trained barbecue master without ever leaving the comfort of your couch or running to the grocery store for that last ingredient.

PROCEDURE

The most important thing when making ribs is to cook them at a low temperature for a long period of time. This will create tender meat that is not overcooked and dried out.

To do this, you need to correctly set up your grill for indirect cooking and know the endpoint of the cooking process.

Cooking Temperature

Before grilling, prepare the ribs by trimming off excess fat and silver skin (the membrane on the back of the rib). Rinse the ribs with water and pat dry with paper towels. If the ribs are not completely dried, they will not crisp up on the outside when grilled.

Set the grill to a medium-low heat, around 225-250 F. This low and slow cooking method allows the ribs to cook evenly without burning. Using two zones of indirect grilling (turning one burner off and leaving another on) is crucial to this process.

Once the grill is heated to a medium-low temperature, pour in enough apple juice to make the ribs soggy. Then tightly wrap the ribs in foil to create a seal.

The steaming process helps the ribs become tender while the foil keeps them from drying out over direct heat. This also prevents the ribs from overcooking and becoming tough. After about 30 minutes, remove the ribs and lightly open the foil. If the ribs are flexible and a deep crack appears, they are done and ready to be removed from the grill.

If the ribs are still not tender, close the foil and continue cooking for an additional hour or so. Ribs are safe to eat when a meat thermometer inserted into the thickest part of the ribs reads 145F. Remove from the grill and slather with your favorite barbecue sauce before serving.

Thermometer

The most important thing to remember when bbqing ribs on your gas grill is that you MUST use a thermometer. A built-in dome thermometer is not accurate enough, especially at lower temperatures (like 250 degrees Fahrenheit). Use a probe style meat thermometer, and place it near the grill grates where you plan on placing the ribs.

If you don’t have a probe thermometer, you can still cook ribs on your grill, but it will take longer and you’ll have to keep checking the temperature more frequently. The best way to get a good result is by correctly setting up your grill for low-and-slow cooking and using a thermometer to know when your ribs are done.

One final note: before you start bbqing your ribs, make sure to remove the silver skin that runs along the back of each rack. This membrane is tough and difficult to penetrate with a dry rub, so removing it makes for tender, flavorful ribs. To do this, use a butter knife to loosen the membrane, then simply peel it away.

Once you’ve got your ribs ready, coat them generously with barbecue sauce. Be sure to apply multiple layers of sauce, and let the ribs rest for 30 minutes. This allows the ribs to soak up some of the sauce, and also gives them a nice char.

Cooking Method

Using the correct cooking method when grilling ribs is a key ingredient to getting them tender and delicious. This involves using indirect heat and a slow cook time.

First, start the grill and get it hot by lighting a burner or adding charcoal to one half of the grill. Next, prepare the rub by mixing brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne (if desired). Brush the ribs with the rub on both sides then set aside.

Place the ribs on the cooler side of the grill and close the lid. Rotate and flip the ribs periodically, about every 10 minutes. Continue to cook until the meat is tender enough to pull back from the bone, about 2 to 2 1/4 hours. When the ribs are done, they should be slightly wavy and you should be able to wiggle them gently with your finger.

When the ribs are finished, remove them from the grill and coat them with barbecue sauce on both sides. Return them to the cooler side of the grill and let them sit for a minute or two so the sauce can caramelize. Then serve the ribs with coleslaw, potato salad or any other side dish you like, and lots of napkins!

Cooking Time

To get a good rib texture and flavor, you need to cook the meat low and slow. It can take up to 3 hours to finish cooking a rack of spare ribs. The meat will be very tender and delicious. It will also have a good smoky flavor without the need for a smoker.

Place the ribs on the cooler part of the grill and close the lid to create indirect heat. The grill needs to be large enough to fit the ribs and have at least two burners to provide the indirect heat. Add a few smoke bombs to the hot side of the grill to generate some smoke.

After about 30 minutes, check the ribs to see how they are doing. If they are cooked through and have a deep crack, they are done. If not, continue to grill until the meat is very tender and can be pierced with a fork easily.

Remove the ribs from the grill and slather with a barbecue sauce. Then return them to the grill and cook for a few minutes on each side to caramelize the sauce. Let the ribs rest for 5-10 minutes before serving. This will give the ribs time to settle and the meat will be more tender. If you prefer, you can eat the ribs as is, but they are better with a bit of sauce on them.

Thus, as summer approaches, it’s time to break out the grill. And if you want to look like the neighborhood grill master, there are several apps to help.

Photo Cookbook, available on both iOS and Android devices, offers a variety of recipes organized into categories like pork, burgers and seafood. It also has a handy shopping list feature.